A hand-holding brand eyes the baking market, launching another noble rot yeast European-style bread

By MOOK Scenic Spots Editorial Team, compiled and reported
 
Inheriting authentic techniques from ancient Europe and integrating the artisanal craftsmanship of skilled hands, Share Le Pain Micro-Fermented Baking is a new brand launched under Heytea, featuring pure ingredients sourced from the earth, carefully cultivating a nine-day bread starter, low in oil, sugar, and calories, delivering the unique flavor of natural fermentation. Customers can receive vouchers for the signature soft European bread during the trial operation period.

Unlike common commercial yeasts, Share le Pain uses natural grape yeast techniques, incorporating "top-grade high-sweetness sun-dried organic white raisins" and creating a "constant-temperature pollution-free cultivation room." Staff carefully monitor the yeast cultivation process, which takes eight days in the cultivation room, pioneering a uniquely sweet and flavorful "noble rot yeast."

Using "noble rot yeast" for dough fermentation, combined with optimal baking techniques, enhances the softness of the bread while retaining the crisp texture and natural wheat aroma of European-style bread—low in oil, sugar, and calories.

Soft European bread combines the healthiness of European-style bread with the texture and richness of Japanese-style bread. It uses naturally homemade yeast for dough fermentation and employs various baking techniques to enhance the bread’s softness.
 
[Info]
Share le Pain Micro-Fermented Baking
Business hours: 11:00–22:00
Trial operation: January 16 (Tue) – January 19 (Fri)
Phone: (02)2711-7008
Address: No. 221, Section 4, Zhongxiao East Road, Taipei City

 

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》https://www.mook.com.tw/article.php?op=articleinfo&articleid=17103